Mediterranean Prawns with Leek, Dill and Cornish Yarg Sauce

Ingredients

225g frozen Mediterranean cooked prawns (defrosted)
110g Cornish Yarg Cheese
250m1 crème fraiche
1 large leek
1/3 cucumber
1 heaped teaspoon dried dill
25g butter
225g basmati rice

Method

1. Boil pan of salted water, cook basmati rice for 10-15 mins.
2. Finely chop leek, melt butter in saucepan, briskly sauté leek and dill for 5 mins until soft and lightly brown.
3. Season with freshly ground sea salt and black pepper.
4. Dice cucumber, leaving skin on and coarsely grate the Cornish Yarg including nettle rind.
5. Check the rice, when cooked but still has a bite, drain well and keep warm.
6. Add crème fraiche to leeks and bring to boil.
7. Add other ingredients, stir to prevent sticking.
8. It should take about 8 mins for the prawns to warm, Cornish Yarg to melt and cucumber to soften.
9. Serve at once on basmati rice.

Recipes

• Cornish Yarg and Spinach Sausages with Sweet Potato Puree and Deep-fried Beetroot Crisps
• Griddled Chicken and thyme salad with Cornish Yarg Dressing
• Cheesy Risotto
• Tasty Spinach and Cornish Yarg Tart
• Mediterranean Prawns with Leek, Dill and Cornish Yarg Sauce